In Kentucky, bourbon is more than just a tasty beverage. It’s also a food group. We make bourbon truffles [4], bourbon bacon jam [5], bourbon apple pie, bourbon barrel aged soy sauce, and just about anything you can think of to which you can add a splash of bourbon. Over the years I’ve tried bourbon marshmallows [6], bourbon barrel aged coffee [7], bourbon baked beans [8], and myriad other bourbon-infused recipes, and I’m always surprised at the versatility of Kentucky’s native spirit.
There are many Kentucky businesses on a mission to showcase bourbon’s versatility to the world through nationally-award-winning products. Art Eatables, the first and only Stave and Thief Certified [9] chocolatier in the world, has received national attention from such publications as Garden & Gun [10]. Bourbon Barrel Foods [11], the first and only soy sauce microbrewery in the United States, has been making headlines for years as well for products such as bourbon barrel aged soy sauce, bourbon barrel smoked spices, and Woodford Reserve soaked cherries.
These companies will join Shuckmans Fish Co. and Smokery [12] at Oxmoor Farm for the next installment of The Filson Bourbon Salon [13], hosted by Michael Veach [14]. Says the Filson’s event page, “Kentucky bourbon ranks right up there with apple pie as a classic American offering. In addition to the traditional drinks and desserts, bourbon is finding its way into mainstream cooking with the advent of bourbon flavored barbecue sauces, marinades, and spices, making it easier to add a little Kentucky flavor to an otherwise commonplace dish.”
Tickets are $50 and can be purchased by clicking here [13].
Photos Courtesy of Art Eatables